Steak and Queso Rice (Print-Friendly Version)
Juicy steak and cheesy rice combine with savory spices and peppers for a hearty, crowd-pleasing dinner.
# What You’ll Need to Make This:
→ Main Components
01 -
450 g sirloin steak
02 -
1 cup (200 g) long-grain white rice
03 -
1 cup (110 g) queso cheese, shredded (Monterey Jack or cheddar)
→ Vegetables & Aromatics
04 -
1 medium onion, diced
05 -
1 bell pepper, diced
06 -
2 cloves garlic, minced
→ Seasonings
07 -
1 teaspoon paprika
08 -
1 teaspoon ground cumin
09 -
1 teaspoon chili powder
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Oils
12 -
2 tablespoons olive oil
# How to Prepare:
01 -
Dice the onion and bell pepper. Mince the garlic. Set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear the sirloin steak for 4 to 5 minutes per side until well browned. Transfer to a cutting board and allow to rest before slicing thinly against the grain.
03 -
Using the same skillet, sauté the diced onion and bell pepper over medium heat until softened, about 3 to 4 minutes. Add minced garlic and cook for 1 minute, stirring frequently.
04 -
Stir in the cooked white rice, followed by paprika, cumin, chili powder, salt, and black pepper. Mix well until the rice is evenly coated and heated through.
05 -
Lower the heat and gradually fold in the shredded queso cheese. Stir until the cheese is fully melted and the mixture becomes creamy.
06 -
Add the sliced steak to the skillet and toss gently with the queso rice. Serve immediately. For garnish, top with fresh cilantro, sour cream, or avocado slices if desired.
# Extra Tips:
01 -
Allowing the steak to rest before slicing preserves its juices and enhances tenderness.